Retro Chocolate Coconut Slice
This chocolate coconut slice was so popular in Australia in the 80s. They’re a soft chewy chocolate coconut bar topped with chocolate icing. Best of all, they’re fast to make, mixed in just one bowl and baked in 20 minutes!
This chocolate coconut slice was such a treat when we were growing up. I know so many people who were kids in Australia in the 1980s and 1990s who had their Mum bake them these chocolate coconut bars. I remember the smell of these in the kitchen coming home from school: the warm melted butter, toasted coconut and cocoa. A piece would turn up my lunchbox as a special treat. Often they’d appear on the food table at a kid’s birthday party, piled on paper plates.
I think this chocolate coconut slice recipe was so popular because it’s so easy to make. You just melt the ingredients, mix them together in one bowl, and bake them for 20 minutes. You get a soft, chewy and buttery chocolate slice topped with an easy chocolate icing and extra coconut for the crunch. Just try to stop at one!
RETRO CHOCOLATE COCONUT SLICE
Makes: about 16 bars Difficulty: Easy
Rectangle Baking Tin / Lamington tin (28cm x 11cm)
Chocolate Coconut Bar
125g Unsalted Butter, melted
100g Brown Sugar
60g Desiccated Coconut
65g Plain Flour
45g Self Raising Flour
1 teaspoon Cocoa Powder
1 Egg, lightly beaten
130g Icing Sugar
1 tablespoon Cocoa Powder
1 teaspoon Unsalted Butter
1 tablespoon Milk
Desiccated coconut, to decorate
Preheat oven to 180c (160 fan-forced; 350F). Line a rectangular baking tray with baking paper.
To a large bowl add the melted butter, brown sugar, coconut, plain flour, self-raising flour and cocoa powder. Stir together well. Beat in the egg.
Scoop batter into the prepared tray, smooth it into the pan edges and level the top.
Place on the middle rack of the oven and bake for about 20 minutes. Five minutes before the slice has finished baking, start making the icing.
Combined the icing sugar, cocoa powder, butter and milk in a small bowl. Stir together briskly until a smooth icing forms.
The slice is ready when the top springs back when lightly touched, the edges are firm and a skewer into the middle comes out clean. Remove it from the oven.
While the slice is still hot, pour the icing sugar on top and smooth it out. Sprinkle extra coconut on top.
When the icing has set, cut into bars to serve.